Mediterranean Chicken Thighs with Peppers, Feta and Olives
**This recipe was created in partnership with Walden Local Meat
Prep: 15 minutes
Cook: 45 minutes
Serves: 4
1 package Walden Local Meat bone-in, skin-on chicken thighs (about 1 1/2 lbs), thawed
Fine sea salt and freshly ground black pepper
1 tablespoon avocado oil
1 medium onion, sliced
2 bell peppers, any colors, seeded, sliced
4 cloves garlic, minced
1 14-ounce can fire-roasted diced tomatoes
2 tablespoons red wine vinegar
1 teaspoon dried oregano
Pinch of red pepper flakes
1/4 cup chopped pitted kalamata olives
1/3 cup crumbled feta cheese
2 tablespoons chopped fresh parsley
Preheat the oven to 400ºF. Pat the chicken dry very thoroughly and season generously all over with salt and pepper. Warm a large, ovenproof skillet with high sides over medium-high heat until hot. Swirl the oil over the bottom of the skillet and add the chicken, skin sides down. Cook undisturbed until the skin is golden brown and the chicken releases easily from the skillet, 8 to 10 minutes. Flip the chicken and cook until the other side is light golden, 2 to 3 minutes. Transfer to a plate.
Reduce the heat to medium and add the onion and bell peppers. Season with salt and pepper and cook, stirring often, until the vegetables are tender, 2 to 3 minutes. Add the garlic; cook, stirring, until fragrant, 1 to 2 minutes. Stir in the tomatoes, vinegar, oregano and red pepper flakes. Season lightly with salt and pepper and remove from the heat.
Place the chicken back in the skillet skin sides up, tucking it into the vegetables (the skin should remain exposed). Pour any juices that have collected on the plate into the vegetable mixture. Transfer the skillet to the oven and roast the chicken until it’s cooked through (an instant-read thermometer stuck into the thickest part away from the bone should read 165ºF), 25 to 30 minutes.
Sprinkle the olives, feta and parsley over the skillet; serve hot.